Spaghetti and Meatballs
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This spaghetti and meatball recipe is the ultimate weeknight family dinner — quick, easy, and picky eater-approved!
This is my go-to recipe for spaghetti and meatballs. With a quick 45-minute cook time, it’s perfect for busy weeknights and sure to please even the pickiest eaters. The meatballs are juicy and packed with flavor, with a fork-tender texture that keeps everyone coming back for more. To make things easy and save on mess, I brown the meatballs in the oven on a sheet pan instead of pan-frying them on the stovetop. I also use a good quality store-bought marinara sauce to save time, but feel free to use homemade tomato sauce if you have some on hand.
For more family-friendly Italian recipes (everybody loves Italian!), try my baked ziti, stuffed shells, and chicken parmesan. For an alternative to beef meatballs, try my favorite turkey meatballs.
What You’ll Need To Make Spaghetti and Meatballs
For the most flavorful meatballs (or meatloaf), I recommend using equal parts beef, veal, and pork; at most supermarkets, this blend is labeled “meatloaf mix.” If your market doesn’t carry the blend, you can use half beef and half pork (since ground veal isn’t readily available).
For the cheese, be sure to use the real-deal imported Parmigiano-Reggiano from Italy; domestic Parmesan pales in comparison. You can always tell if it’s authentic by looking at the rind, which is embossed with the name over and over. If the cheese is already grated, it should be labeled “Parmigiano-Reggiano,” not “Parmesan.”
Step-by-Step Instructions
Begin with the meatballs: In a large bowl, combine the egg, basil, parsley, oregano, salt, pepper, garlic and water; whisk well.
Add the meat, breadcrumbs and Parmigiano Reggiano. meatball recipe
Mix with your hands until just combined.
Roll the mixture into golf ball-sized meatballs, and place on an ungreased baking sheet.
Bake for about 10 minutes, then remove the baking sheet from the oven and use a metal spatula or tongs to turn the meatballs (they will stick a bit but should release easily when you scrape under them with the spatula).
Put the meatballs back in the oven and cook for another 10 minutes, until they are nicely browned and almost cooked through.
In the meantime, bring the marinara sauce to a simmer in a large skillet. Taste it and adjust the seasoning if necessary (I usually add a healthy pinch of sugar and some freshly ground black pepper). Transfer the browned meatballs to the marinara sauce, leaving the fat behind. Cover loosely with a lid or foil and simmer for about 10 minutes, until the flavors marry and the meatballs are cooked through. Keep warm until ready to toss with pasta.
While the meatballs are cooking, bring a large pot of well-salted water to a boil.
Add the spaghetti and cook until al dente. Drain, then toss with the sauce and meatballs.
Transfer the spaghetti and meatballs to serving bowls and top with fresh chopped basil and more grated cheese.
You may also like
- Turkey, Spinach & Cheese Meatballs
- Bolognese
- Chicken Meatballs with Tomato-Balsamic Glaze
- Orecchiette with Sausage and Broccoli
- Turkey Meatballs in Marinara Sauce
- Cacio e Pepe
Spaghetti & Meatballs
This spaghetti and meatball recipe is the ultimate weeknight family dinner — quick, easy, and picky eater-approved!
Ingredients
- 1 large egg
- 3 tablespoons finely chopped fresh basil (plus more for serving)
- 3 tablespoons finely chopped fresh parsley
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- ¼ cup water
- 1½ pounds ground "meatloaf mix" (approximately equal parts ground beef, pork and veal)
- ¾ cup dried Italian style bread crumbs (such as Progresso)
- ½ cup freshly grated Parmigiano-Reggiano cheese (plus more for serving)
- Large jar (32 oz) good quality Marinara sauce (such as Rao's)
- 1 pound spaghetti
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position.
- In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic and water. Add the meat, breadcrumbs and cheese and mix until just combined (your hands are the best tool). Do not overwork it.
- Roll the mixture into golf ball-sized meatballs and place on an ungreased baking sheet. Bake for about 10 minutes, then remove the baking sheet from oven and use a metal spatula to turn the meatballs (they will stick a bit but should release easily when you scrape under them with the spatula). Put the meatballs back in the oven and cook for another 10 minutes, until they are nicely browned and almost cooked through.
- In the meantime, bring the marinara sauce to a simmer in a large skillet. Taste it and adjust the seasoning if necessary (I usually add a healthy pinch of sugar and some freshly ground black pepper). Transfer the browned meatballs to the marinara sauce, leaving the fat behind. Cover loosely with a lid or foil and simmer for about 10 minutes, until the flavors marry and the meatballs are cooked through. Keep warm until ready to toss with pasta.
- While the meatballs are cooking, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente. Drain, then toss with the sauce and meatballs (you may find it easier to toss everything together in the pasta pot rather than the skillet; it depends on the sizes of pans you are using.). Serve topped with fresh basil and more grated cheese.
- Freezer-Friendly Instructions: The cooked meatballs can be frozen, in their sauce, for up to 3 months. When ready to serve, defrost overnight in the refrigerator and reheat on the stovetop until the meatballs are hot in the center.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 731
- Fat: 29 g
- Saturated fat: 10 g
- Carbohydrates: 78 g
- Sugar: 11 g
- Fiber: 6 g
- Protein: 37 g
- Sodium: 897 mg
- Cholesterol: 116 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Try Naninasgourmetsauce.com. They have about 5 or 6 varieties. You won’t be disappointed. The best bottled sauce local to New Jersey. I also bake my meatballs and if you do it at 450 degrees for a few minutes each side you will get the crispness without frying! I also use 1 to 2 eggs per pound so one to 1 1/2 lbs not eniough.
The most protected meatball secret? Marshmallow. No joke. Add 6 – 10 marshmallows (depending on your sweet tooth) to the ground meat. It binds the meat better than egg and gives them a “springy” “chewy” texture…it’s a well guarded secret in authentic kitchens across Italy.
Jimmy, that is so bizarre I am gonna have to try it!!! Thanks!
Jimmieeeee,
MARSHMALLOWS in MB”s ???????
Must really be a very well garded secret in Italy and in USA. Never Ever heard nof this. But you gave me my chuckle for the day, thanks my friend.
Stay Well.
You need to try Nanina’s sauce if you don’t make your own. I also do it similar but no onions or oregano. just old italian brakd soaked in water or just dredged and grated on a hand grater. Mixed dry bread crumbs. Romano only not parmesean. I also don’t use the mixed meat which is a popular blend in our supermarkets on the east coast.
Looks delicious. I am always interested in getting new and exciting recipes. Especially recipes for crowds.
Thank You
No water in them, milk and an egg to bind. Baking them is the way to go. Perfect everytime. FRying, no way. They still get carmelized on the baking sheet. Much easier.
I make my own sauce and meatballs and this recipe is similar but I cook my meatballs in the sauce. So roll them and put them in raw they cook in a couple of hours and take on the added flavor of the sauce.
I’m with you Ron. My Italian Aunt’s recepe is not baking or frying, just put them in the sauce and cook. Tryed both baking and frying, and just boiling in the sauce give more flavor to to the gravy. Don’t over roll them and plop them in gravey not stiring for 10 minutes so they don’t break. I don;t like them to hard.
I also don’t fry or bake my meatballs Ron.They cook long enough in the sauce,so there is no bacteria..never got sick, don’t need the extra fat from frying. My mom was born in Naples & came here when she was 19.Her father was a chef. I know how to cook Italian, never use a jar sauce. I always enjoyed cooking.
I’ve been making meatballs like this for years. I use romano cheese, and egg yolks only. I use stale bread soaked in milk instead of bread crumbs. I also make mine a little bigger, that way it’s a little more economical usually one (maybe) two per person. My husband calls my meatballs, “softballs,” lol………….
My Mother-in-Law (WONDERFUL Italian Lady) taught me how to make her delicious! mbs about five years ago. She had always fried but switched to baking for health (fat) reasons. They taste just as good (maybe better) as before. Her recipe is remarkably close to yours, right down to the water. When I have the time, I make my own gravy, either marinara, meat or seafood following her recipe again. I usually make close to two gallons at a time, then divide it into the type of gravy. For the meat I use beef, pork or wild game (venison, moose or elk). I store it in separate containers in the freezer and we have it over whole wheat pasta at least once a week!
why bother making good meatballs only to throw them into a bottled sauce. Make the sauce!! oil garlic, onion, paste, a lamb bone and tomatoes.
This recipe lost all credibility when it said “use a quality store bought sauce.” Store bought spaghetti sauces are ALL nasty. I wouldn’t feed them to my dog.
Don’t knock it til you try it…Rao’s is actually quite good! Also, this is meant to be an easy weeknight dinner — lots of people don’t have time to make a homemade sauce 🙂
You’re right… we buy this Great sauce at Costco “Victoria Marinara Sauce” (White Linen Collection ) specially with those meat balls put in it … It is amazing my husband was wooing and awing one of the best meatballs he has ever had and I say the best…
Carmen
Ditto
You have never tried Rao’s arrabiatta sauce. I have always made homemade sauce but my grandson who is a pasta sauce critic, loves Rao’s so I always have a jar on hand for those times I don’t have any homemade sauce and feel like having spaghetti and meatballs.